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    You are in: Home / Recipes / Spinach and Tomato Crescent Bread Recipe
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    Spinach and Tomato Crescent Bread

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on May 22, 2008

      Delicious and moist. I love the combination of spinach, red pepper, and tomato! Because there are only two of us, I divided the dough in 2, and rolled out 2 rectangles, split the pesto mixture between the two, and then brought up the sides and ends and flipped it upside down. I also cut slits prior to final rising. I baked both loaves on the same sheet at 350 degrees for about 25 minutes. Then I froze the second loaf. Thanks Sharon123 for sharing. Made for 1-2-3 Hit Wonder game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2004

      This beautiful bread looked so lovely at my office Christmas party buffet table. It tastes great too and it's easy enough to make as well. The dough is VERY easy to work with and I found I didn't need to add much more flour in step #7. I wish I could have gotten a better picture of it but it was ripped into as soon as I put it on the table! Thanks for posting this Sharon...I gave away quite a few copies of this recipe today :)

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Spinach and Tomato Crescent Bread

    Serving Size: 1 (77 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 156.8
     
    Calories from Fat 35
    22%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.8 g
    4%
    Cholesterol 17.5 mg
    5%
    Sodium 199.3 mg
    8%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.5 g
    10%
    Protein 4.7 g
    9%

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